Red Sauce For Boiled Shrimp Recipes
RED SAUCE FOR BOILED SHRIMP
Make and share this Red Sauce for Boiled Shrimp recipe from Food.com.
Provided by OneEyeJack
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients in a bowl.
- squeeze in the juice of 1/2 lemon; mix well,.
- divide into smaller bowls, and set out for those who like a red sauce with their shrimp.
- I sometimes add a little salt.
SHRIMP WITH COCKTAIL SAUCE
Steps:
- Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
- For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
RENEGADE RED SAUCE FOR SHRIMP AND FISH
This is similar to a cocktail type sauce but made with North African inspired spices. It is a little spicy, but not disturbingly so. If you want it even more hot than Red Hot, go ahead and add additional cayenne pepper.
Provided by threeovens
Categories Low Protein
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a food processor; pulse until smooth.
- Taste and adjust seasoning.
BOILED SHRIMP
A truly versatile dish! Quick-cooking shrimp can be boiled, deveined and served with cocktail sauce as an appetizer, added to stir-fries or made into refreshing salads.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- In small bowl, mix all ingredients except shrimp. Stir in 1 to 2 teaspoons additional horseradish, if desired, until sauce has desired flavor. Cover and refrigerate until serving.
- In 3-quart saucepan, heat 4 cups water to boiling. Add shrimp. Cover and heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink and firm; drain.
- Peel shrimp, leaving tails on. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Serve shrimp with sauce.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 105 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 15 g, TransFat 0 g
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